Author Notes
Mango Cranberry Chutney is a medley of sweet mango, tart cranberry, spicy peppers and zippy ginger. I love having a stash of it in the pantry. It is a wonderful accompaniment to a cheese platter or as a side to any Indian meal. —My Pantry Shelf
Ingredients
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4 cups
slightly under-ripe mango, peeled and diced
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2
jalepenos or other hot pepper
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1/2 cup
minced red onion
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1 cup
whole cranberries (fresh or frozen)
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3/4 cup
brown sugar
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1/2 cup
apple cider vinegar
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1 1/2 tablespoons
freshly grated ginger
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1/4 teaspoon
ground allspice
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1 tablespoon
mustard seed
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1/4 teaspoon
salt
Directions
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Combine ingredients in a heavy-bottomed pot on medium-high heat. Bring to a boil stirring frequently. Once boiling, reduce heat. Simmer until mango softens and the mixture begins to thicken and become syrupy. Pour into sterilized jars, cover, and refrigerate.
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To preserve, do not cool chutney. Spoon hot chutney into sterilized half-pint or smaller jars, wipe rims clean, and top with a new canning lid. Process jars in a boiling-water canner for 10 minutes. Remove from water, check that each lid has sealed. Store on the shelf for up to one year. Store any jars that did not seal in the refrigerator and serve within a month.
The bounty of each season is worth celebrating! Most of the meals I cook for my hungry family of four are based on whatever is fresh and bountiful in our yard or what we can glean from the yards of our friends and neighbors. The seasonal food we have in surplus goes into the canning jars. Even busy families can find time for fresh, homemade foods.
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